Ingredients

• 3  cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
• 1-1/2  cups coarsely chopped seeded tomato (3 medium)
• 1/2  of a medium red onion, cut into thin wedges and separated
• 1/4  cup snipped fresh basil or fresh Italian (flat-leaf) parsley
• 2  tablespoons red wine vinegar or white wine vinegar
• 2  tablespoons olive oil
• 2  cloves garlic, minced
• 1/4  teaspoon salt
• 1/4  teaspoon ground black pepper
• 4  cups torn or chopped romaine lettuce

Directions

1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.

2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.

3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.